Mac & Cheese Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tsp salt. Add 1.5 cups dry elbow macaroni and cook uncovered according to package directions until just tender but still slightly firm (al dente), about 7–8 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Once melted and bubbling, add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale golden and smells slightly toasty (this cooks the raw flour taste).

Add milk

Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Continue whisking and bring the mixture to a gentle simmer. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).

Season sauce

Reduce heat to low and whisk in 1 tsp dry mustard powder, 3 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Worcestershire sauce. Taste and adjust seasoning; if sauce seems too thick, whisk in a few tablespoons of the reserved pasta water to reach desired consistency.

Add cheeses

Remove the sauce from the heat. Stir in 2 cups grated sharp cheddar and 1/2 cup grated fontina (if using) a handful at a time until fully melted and smooth. Keep the sauce warm; if it gets too thick, stir in up to 1/4 cup reserved pasta water to loosen.

Combine pasta and sauce

Add the drained macaroni to the cheese sauce and gently fold until the pasta is evenly coated. If needed, add 1–2 tablespoons reserved pasta water to achieve a creamy texture.

Prepare topping

Preheat the oven to 375°F (190°C) if baking. Transfer the sauced macaroni to a small baking dish (about 1.5–2 quart). Evenly sprinkle 1/2 cup freshly grated Parmesan over the top. If using breadcrumbs, toss 1/4 cup plain breadcrumbs with 1 tablespoon melted butter and scatter over the Parmesan for a crisp topping.

Bake and brown

Bake uncovered for 15–20 minutes until the topping is bubbling and the Parmesan (and breadcrumbs, if used) are golden brown. For extra browning, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle with 1 tablespoon chopped fresh parsley if desired. Serve warm.

Assemble without baking

If you prefer not to bake, simply stir the Parmesan into the hot macaroni and sauce until melted and serve immediately. Sprinkle parsley on top and serve.